Paprika

Hash, a venerable Yankee dish, is usually made with the leftovers from Boiled Dinner (Corned Beef) or Roast Beef Dinner. In keeping with the humble origins of hash, my version of Lobster Hash uses a modest 2 ounces of lobster meat per person. Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast.

Can be prepared in 45 minutes or less.

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

Helena Seefranz of Rockaway, New Jersey, writes: "My mother, Ethel Lang Kelemen, was born in Hungary. She taught my older sister and me how to prepare many Hungarian dishes, but my favorite is chicken paprikas. I hope you enjoy this recipe as much as my family does."

This variation on the southern staple can be prepared easily with ingredients one usually has on hand. It's hearty, flavorful, and foolproof — a good choice when you come home from work and need supper in a hurry.

Liptauer gained its name from the provenance of the fresh sheep's milk cheese with which it was originally made, Lipto, Hungary. Our version of this seasoned spread is made with cream cheese.

Start with crudités and dip, and accompany the entrée (opposite) with sautéed carrots.

Begin marinating the steaks a day ahead.

In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire. Our satisfying rendition has chunks of beef and potato plus red peppers, bacon, onions, and garlic, all fragrant with paprika.

As Gourmet wrote in 1959: "Long ago...it did occur to some blithe spirit, a poet of the kitchen to be sure, that when these little veal rolls were arranged on a platter they looked like a flock of headless birds. And oiseaux sans têtes, or veal birds, they remain to this day in the cuisines of such diverse countries as Belgium, Italy, and France.

This bruschetta tastes best with tomatoes fresh from the garden. This recipe can be prepared in 45 minutes or less.

Active time: 10 min Start to finish: 10 min

This thick, spicy sauce is typically used in Moroccan dishes. Use it as an accompaniment for Shrimp Phyllo Purses with Tomato Chermoula Sauce.

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika.

Can be prepared in 45 minutes or less.